Matcha Green Tea Cheesecake

This Matcha Green Tea Cheesecake is a delightful fusion of creamy texture and earthy flavors, embodying the essence of traditional Japanese ingredients. The rich cream cheese base is perfectly complemented by the subtle bitterness of matcha, creating a harmonious balance that is both refreshing and indulgent. This dessert is suitable for those who appreciate classic flavors and is a beautiful way to end any meal.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon all-purpose flour
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• ½ cup sour cream

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add the granulated sugar and continue to beat until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Sift in the flour and matcha green tea powder, then add the vanilla extract and sour cream. Mix until fully incorporated and smooth.
8. Pour the matcha cheesecake filling over the cooled crust in the springform pan.
9. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
11. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
12. Serve chilled, optionally garnished with a dusting of matcha powder.